OUT & ABOUT | FOOD & DRINK Ingredients
(makes approximately 20 cookies)
Recipe Tip
As this dough requires time to set in the fridge, you can easily store half of it in the freezer to enjoy at a later date.
• 300g all-purpose fl our • 1tsp baking soda • 200g dark brown sugar • 100g white sugar
• 180g unsalted butter (softened) • 1 egg
• 1tsp salt • 1tsp vanilla extract
Kitchen Sink Cookies
Method
1. In a bowl gently mix together your fl our, baking soda and salt. Then, in a separate larger bowl cream together your butter and sugar, either by hand or using a stand mixer with the paddle attachment. Once fl uffy and light in colour, add the egg and vanilla extract before folding in your dry ingredients.
2. Combine all your salty and sweet treats, before gently mixing into your dough until they are evenly distributed. Roll your dough into a log – approx. 1.5 inches in diameter – to be
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wrapped in cling fi lm and chilled in the fridge for at least one hour, and up to two days.
3. When ready to bake, preheat your oven to 170 degrees (160 for fan-assisted ovens) or gas mark 3, and prepare two baking trays with baking paper. Cut your dough into 1/2-inch-thick slices and arrange the cookies on your trays, before baking for around 20 minutes until golden. Leave to set for at least fi ve minutes once out the oven before transferring to a wire cooling rack.
Kitchen Sink Cookies
Introduction Featuring a much-feted fl avour profi le – salty and sweet - these decadent cookies are a great way to use up any leftover bits and bobs in your pantry, and taste far more sophisticated than their name suggests.
• 180g sweet treats: chocolate chips or chunks, honeycomb, mini marshmallows, dried fruit, Smarties…
• 180g salty treats: nuts, broken up pretzels, sea salt fl akes, popcorn, sesame seeds, ready-salted crisps…
Top Tips
• Be as bold as you like with your fl avour combinations as this really is a recipe where you can let your personality shine through, as you think about fl avours, textures and even colours that will make your cookies special.
• For extra pizzaz, make your own salted caramel chunks by melting two parts sugar to one part butter in a pan until golden, adding a generous pinch of sea-salt before pouring onto a baking tray to set.
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